Cooking from Scratch
I have a hard time pronouncing bourguignon correctly, but, that’s okay. It’s a difficult word to get exactly right. Does that also describe you? If so, you can do as I do and simply call this dish mushroom boogeyman. It’s easier, and, if you’re like me, at least it’ll seem funny. Well, a little bit funny. A tiny bit?
Continue reading “Mushroom Bourguignon”
We’d wanted to make a version of this recipe for what may have been several years, but we hadn’t. It seemed too rich, too much cream, too many mushrooms –well, not really — but it did seem as if it would make a dish so rich in heavy cream that our arteries might harden just looking at it. Well, we went for it, and made it, anyway, and now you can try it, too.
Continue reading “Portobello Stroganoff”
Did you ever have a recipe that you knew would be good, but didn’t have the ingredients to try it? We did. We saw this recipe, if you can call it that, several years ago in The Cowgirl Creamery Cooks, by Sue Conley and Peggy Smith, and knew immediately that we’d try it. But before we did, we’d have to get the ingredients.
Continue reading “Brie Layered with Wild Mushrooms”
We originally were going to post these mushrooms as just a part of a larger dish, but they turned out so well and seemed so versatile and tasty that they really deserve their own short post. Now, we’ve read about pickled mushrooms in various cookbooks, but never really thought about making them. And, of course we’ve seen and had marinated mushrooms in the past, but these are a bit different. So, we won’t give credit to any particular book, but, instead, Continue reading “Quick-Pickled Shiitake Mushrooms”
It’s been a long, long time since we’ve had a pot pie. Partly that’s because we think of it as a winter dish that uses up some of the Thanksgiving day leftovers, and partly because we haven’t had the right mix of vegetables in the house. This past weekend, we’d picked up bags of frozen peas and frozen green beans (both of which we think are almost required in pot pies), so we were good to go.
Continue reading “Pot Pie with a Biscuit Crust”
Many people think custards are difficult — all that baking in a water bath scares them off, we guess — not you, of course, but you’re a scratcher, so baking in a water bath is no more difficult than taking a bath. And, for those worried that they’re difficult, this is a great recipe to take the plunge (awww, that pun might have been intended) as it’s easy to put together. Continue reading “Corn and Mushroom Custard”
We’ve thought of making something like this for several months, so why did it take us so long? Partly because we needed to get some more dried wild mushrooms, and partly because we were waiting for the weather to cool off a bit before tackling the pastry crust. But everything came together this past Sunday, and we made up this wild mushroom strudel.
Continue reading “Wild Mushroom Strudel”